The other night I made a somewhat elaborate cauliflower curry from my Moosewood vegetarian cookbook. I liked it, but it had an awful lot of cauliflower for my taste. I had been planning on making an eggplant dish to accompany it, but when eggplant proved to be ridiculously pricey, I decided to go for brussel sprouts instead. I couldn’t find the perfect recipe, so I experimented and came up with this unusual, mustardy recipe. If you want less kick, use olive oil instead of mustard oil, but I personally enjoy the unique flavor of the mustard oil. Enjoy!

Preheat oven to 400 degrees. Cut stems off brussel sprouts and slice them in half, horizontally. Mix all remaining ingredients except for the curry leaves. Place brussel sprouts on roasting pan or cookie sheet with a rim and ladle oil mixture over them, mix the brussel sprouts until thoroughly coated. Bake for about twenty minutes. Take out of oven, Turn over sprouts, mix in curry leaves, and put back in oven for 5 to 10 more minutes.